Gluten Free Cornbread Stuffing that's perfectly moist and flavored with rosemary, sage, and fennel spice. This fresh twist on a Thanksgiving classic is simple, healthy, and oh so delicious.
Ingredients
- ½ cup vegan butter (I used Earth Balance)
- 1 cup onion diced medium fine (~1 heaping cup)
- 3 ea celery stalks diced medium fine (~1 heaping cup)
- 3 ea medium carrots diced medium fine (~1 heaping cup)
- ¼ tsp dried rosemary
- ½ tsp dried ground sage
- ½ tsp dried fennel seeds
- ½ tsp salt
- ½ tsp ground black pepper
- 4 cups dried gluten free cornbread* cut into ½” cubes (~ ¼ of my cornbread recipe**)
- ½ cup cashew cream (blend together ½ cup raw cashews and 1¾ cups water in high speed blender for 5 minutes)
Instructions
- Preheat oven to 350F and grease a 9" x 9" square pan with melted coconut oil or vegan butter.
- On the stove, melt butter in a large skillet over medium heat. Once melted, add onions, celery, carrots, rosemary, sage, fennel seeds, salt, and black pepper. Saute until onions are clear and celery/carrots have softened, about 4-5 minutes.
- Add cornbread cubes and cashew cream to the pan and stir together until combined.
- Move to the 9” x 9” square pan and bake at 350F for 30 minutes.
- Broil the cornbread for an additional 1 minute to get a nice golden brown on top.
Notes
*It's best to use few days old cornbread that's a bit drier, as it will help the gf cornbread cubes hold their shape better. If using fresh cornbread, you can use the edge pieces or bake at 200F for 1-2 hours to help dry out the cut cornbread pieces.
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